26 May 2012

Strawberry Rhubarb Crumble

An absolute necessity during the season for strawberries and rhubarb (May/June) is a crumble using both fruit. What makes the two of them perfect for each other is the sweetness of the strawberries and the sour flavour of the rhubarb which perfectly balance each other out and create one yummy fruit explosion in your mouth.

This recipe makes a quick, deliciously juicy crumble and could almost not be simpler.

You'll need:
500g strawberries
3-4 stalks of rhubarb
100g soft butter
100g sugar (caster or brown)
150g flour
50g oats
1 oven-proof dish

Preheat the oven to 200°C.

1) Prepare the strawberries and chop them in half. Peel the rhubarb using a knife and chop into 1 inch long pieces. Fill both fruit into an oven-proof dish. Make sure the fruit fully covers the bottom of the dish, ideally in two layers. If you like, sprinkle a little sugar all over the fruit.

2) Now melt the butter in a separate bowl (oven, microwave or stove) and add the sugar, flour as well as the oats. I like to use my hands to knead it all together. If the crumble topping is too sticky, add some flour or oats, but be careful not to make it too dry.

3) Sprinkle the crumble topping over the rhubarb and strawberries in the oven-proof dish and cook for 20 minutes at 200°C (fan) or 180°C (upper and lower heat).

Serve with custard, vanilla ice cream or just plain. Utterly delicious (even cold)!!!

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